Homemade Rice Wine
Recipe: #12430
April 18, 2014
Categories: Beverages, Alcohol, Rice, White Rice, Native American, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Romantic Dinner Thanksgiving, Valentine's Day, Wedding, Gluten-Free, Gifts, more
"My husband and I like to make our own wine from scratch and this is one of our favourites. This is a strong and very sweet wine so I like to drink it with and even amount of club soda to tone it down a bit."
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (169.6 g)
- Calories 214.5
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 117.5 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 2.5 g
- Sugars - 37.1 g
- Protein - 3.9 g
- Calcium - 38.2 mg
- Iron - 1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Chop the raisins.
Step 2
Put all ingredients, except yeast, isinglass, water, pectic enzyme in primary fermentor.
Step 3
Add half the quantity of water (hot), stir to dissolve sugar.
Step 4
Add balance of water (cold), and pectic enzyme.
Step 5
When must is cool 21 – 23 degrees Celsius, add yeast.
Step 6
Cover with plastic sheet, stir daily, and ferment 4 – 5 days.
Step 7
Strain out fruit through nylon bag and press.
Step 8
Siphon into carboys or gallon jugs and attach fermentation locks.
Step 9
Rack in 10 days.
Step 10
Rack again in 30 days, add 1 teaspoon isinglass if wine needs clearing.
Step 11
When the wine is clear and stable, bottle it. (I leave mine for another 5 to 7 days, and then bottle it)
Tips
No special items needed.
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